Venison tenderloin: the king of all the deer steaks. This special cut of meat doesn't need much to shine! A little salt, pepper, pork lard (or cooking fat of choice), and a cast iron pan are all you need to make the perfect pan-seared venison tenderloin. It's tender, juicy, and oh-so flavorful. Give it a try or check out one of these other great venison steak recipes today!
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Take a look at what readers have to say!
"Amazing. 10/10 cook to perfection. Perfect med rare venison" - Dannah
"This recipe was perfection! Best steak (of any kind) I have EVER cooked. Thank you!" - Kelly
Why This Recipe Works
Although I love slightly more complex venison tenderloin recipes like sous vide elk tenderloin and butter-basted elk medallions, this easy venison tenderloin recipe is my absolute favorite way to prepare the meat.
Salt. Pepper. Venison. Cast Iron. All you need are a few simple ingredients and you're well on your way!
A little salt and pepper highlight the rich flavor of the venison without overpowering it. The hot cast iron pan creates a perfect crust on the outside of the meat while keeping the inside tender and juicy. The flaked sea salt on top adds additional flavor and texture to the meat. This truly is the best way to make venison steak!
Plus, it's virtually failproof and always turns out tender and full of flavor. It's the perfect option if you're just getting into cooking with venison but is just as tasty for seasoned pros.
Backstrap vs. Tenderloin
People often confuse backstraps with tenderloins, likely due to the fact that they are also referred to as loins. However, tenderloins are smaller cuts of meat located in the abdominal cavity under the spine, instead of on top of the spine.
In relation to domestic meat, backstraps come from the same cut as ribeyes and prime ribs on a cow. Filet mignon is cut from the tip of the beef tenderloin while medallions are cut from the middle portion of the tenderloin.
Hunters generally consider the backstrap and tenderloin to be the most tender cuts of meat. Check out this simple grilled venison backstrap recipe or stovetop venison backstrap recipe for more ideas on how to cook these tender cuts of venison.
Ingredients
- Venison Tenderloin: This recipe can be used with any wild game steak. But, the cooking time will vary depending on the size of the steak.
- Pork Lard: This recipe uses homemade pork lard, but you can use other high-temperature cooking oils like grapeseed, avocado, safflower, etc.
- Flaked Sea Salt: Flaked sea salt is an optional ingredient added after the steak finishes resting. The flavor and texture of the salt add a little something extra to the steak, but it isn't necessary! You can also add some extra flavor by seasoning the steak with mushroom salt before cooking.
See recipe card for quantities.
Equipment
Recommended
Cast Iron Skillet
Cast iron skillets are great for cooking venison steaks because they hold their heat and develop a nice crust on the outside of the meat.
How To Cook Venison Tenderloin in a Cast Iron Pan
Venison tenderloins and cast iron pans are like a match made in heaven: a time-honored classic that will never get old. See below for a few simple steps to make the best pan-seared venison tenderloin.
- Step 1: Start by patting the steaks dry with a paper towel. This will help the seasoning stick to the steak and will also help the steak develop a nice crust in the pan. Any moisture on the outside of the steak will create steam in the pan which takes away from the ability to form a crust.
- Step 2: 30 minutes before cooking, season the steaks liberally with salt and pepper. Let the tenderloins sit at room temperature for 30 minutes before cooking.
- Step 3: Heat cast iron pan over medium-high heat. Add lard or other cooking fat and let it melt.
- Step 4: Place tenderloins in the hot cast iron pan. Cook for 2-3 minutes.
- Step 5: Flip and cook for an additional 2-3 minutes per side or until internal temperature reaches 120-125°F for medium-rare. Tenderloins usually have 3(ish) sides. Don't forget to sear the third side!
- Step 6: After searing the 3 major sides, you can do a quick 10-15 second sear on any small sides that look raw on the outside.
- Step 7: Place steaks on a cutting board and rest for 10 minutes.
- Step 8: Slice and top with flaked sea salt, if desired. Enjoy!
Pro Tips
- Learning how to properly season your steaks takes some trial and error. If you're nervous about over-seasoning your steak, err on the side of caution. You can always add more table salt when serving, but you can't take it away!
- Sometimes steaks don't quite get to the right temperature when you pan-sear them. Your steaks could be too cold, your pan too hot, etc. As a failsafe, turn on your oven to 375 degrees F, and put the whole pan in the oven with the steaks if they're not quite done yet.
- Resting is almost as important as cooking when it comes to steaks. Even the most perfectly cooked steak will lose a lot of moisture if you cut it too early. Let your steaks rest for at least 10 minutes before cutting them!
Serving Suggestions
A perfectly cooked venison steak is a beautiful centerpiece to any special meal. It doesn't need much to shine! A few simple sides like grilled potatoes, roasted cauliflower, or a simple green salad with homemade honey mustard dressing are great pairings for this prized cut of meat. No matter how you serve it, you're sure to enjoy this time-honored classic!
Recipe FAQs
Venison tenderloin should be cooked to 120-125 degrees F for medium rare. Be careful not to cook past medium, or your steak will dry out.
Venison tenderloin is delicious with a simple seasoning of salt and pepper and does not need to be marinated. However, you can cook venison tenderloin with garlic for more flavor. Some people also like to use garlic herb butter or add fresh rosemary to the pan while cooking.
No, both cuts are from a deer. However, the tenderloin is a smaller, more tender muscle located inside the abdominal cavity of the deer. On the other hand, the venison backstrap is a larger muscle that runs along the spine. Take a look at my grilled venison backstrap recipe to learn how to cook backstrap, too!
No, the tenderloin is one of the most tender cuts of meat, making it particularly delicious when cooked.
Did you try this recipe?
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Thank you!
Annie
📖 Recipe
Simple Cast Iron Venison Tenderloin
Equipment
Ingredients
- 2 whole venison tenderloins
- 1 tablespoon lard (or other cooking fat)
- salt and pepper, to taste
- flaked sea salt (optional, for serving)
Instructions
- Pat tenderloins dry with a paper towel. The more dry the outside of the meat is, the better crust you'll get while cooking.
- 30 minutes before cooking, season the steaks liberally with salt and pepper. Let the tenderloins sit at room temperature for 30 minutes before cooking.
- Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.
- Place tenderloins in the hot cast iron pan. Cook for 2-3 minutes per side or until internal temperature reaches 120-125°F for medium-rare. Tenderloins usually have 3(ish) sides. Don't forget to sear the third side!
- After searing the 3 major sides, you can do a quick 10-15 second sear on any small sides that look raw on the outside.
- Cooking time will vary depending on the size of your tenderloins and the temperature of your pan.
- Remove tenderloins to a cutting board and let rest for 10 minutes.
- Slice or cut into medallions (about 1-1 ½" thick).
- Sprinkle with flaked sea salt, if desired. Serve and enjoy!
Notes
- If your tenderloins are on the larger side, preheat your oven to 375 degrees. If the internal temperature of your steaks is low but the outsides are done, put the pan in the oven for a few minutes to finish the steak. Check the temperature frequently so they don't overcook!
- Season the steaks just before cooking. Once you put salt on the steak, it immediately starts drawing the moisture out so it's best to wait as close to cooking as possible to add salt.
DEE says
I've made this recipe often. I add a fresh garlic clove and thyme sprig to the pan as the lard is melting. Adds just a touch more flavor to the meat and the aroma while cooking is awesome. I also use Kosher course salt for seasoning.
Annie Weisz says
Great idea, Dee! I use a similar method in my elk medallions recipe. 😊
Cary Smith says
Excellent!!
Dannah says
Amazing. 10/10 cook to perfection. Perfect med rare venison
Annie Weisz says
Thank you so much, Dannah! I'm so glad your tenderloin turned out perfectly!!
Kelly says
This recipe was perfection! Best steak (of any kind) I have EVER cooked. Thank you!
Annie Weisz says
Thank you so much for your kind words, Kelly! I'm so glad you enjoyed your steak!!